Heat oil in an oven proof frying pan and add your sliced potatoes and fry for a 3-4 minutes. Then add your sliced Chorizo and fry, stirring occasionally until the red oils begin to seep out into the pan.

In a separate bowl, whisk up your eggs with a little seasoning. Pour the eggs into the frying pan and stir quickly and well in order to coat all the other ingredients and distribute evenly over the whole pan.

Leave the cook from the underneath for 4-5 minutes. Then top with grated cheese and transfer to under the grill to set the top of the omelette and melt the cheese, another 4-5 minutes. Serve straight from the pan.

2 Comments on "Spanish Omelette with Chorizo"

I love the fact this uses canned potatoes and red peppers. It turns it into a really quick supper dish. If I had to pre-boil the spuds and roast/skin the peppers I think I’d be too lazy to try this. Nice one Anneli!

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About the Cook

My name is Anneli Faiers. I live in beautiful Gascony where I am manager of a medieval village. I am inspired daily by the culture and cuisine here, the incredible ingredients and honest, hearty cooking. Perhaps you will find something here to make you hungry? I hope so... Bon Appétit!